Ranch Dressing

A vegetarian option available for our burgers.

Garden Patty

Bleu Cheese Dressing

A vegan option available for our burgers.

House-made Vegan Patty

A turkey option available for our burgers.

Turkey Patty

Delicious grass-fed burgers from Kulana Foods, customizable with various patties.

Grass-fed Burger

A seafood option available for our burgers.

Salmon Patty

A chicken option available for our burgers.

Chicken Breast

A salad version of our Nacho Burger with jalapeños, black beans, tortilla chips, sour cream, and nacho cheese sauce.

Nacho Burger Salad

Caesar Dressing

Lilikoʻi Dressing

Balsamic Raspberry Dressing

Honey Mustard Dressing

Similar to the Starbucks Secret Menu Recipes, youʻll find our favorite items that you canʻt find directly on the menu, but you CAN make if you know what youʻre looking for.

Taco Salad

In a mixing bowl, combine the mayonnaise, sour cream, and buttermilk.

Combine Ingredients

Add garlic powder, onion powder, dried dill, dried parsley, salt, black pepper, and lemon juice to the bowl.

Add Seasonings

Whisk all ingredients together until smooth and well combined.

Whisk Together

Taste the dressing and adjust seasoning if necessary.

Taste and Adjust

Refrigerate the dressing for at least 30 minutes before serving to allow flavors to meld.

Chill and Serve

Mayonnaise

Sour Cream

Buttermilk

Garlic Powder

Onion Powder

Dried Dill

Dried Parsley

Salt

Black Pepper

Lemon Juice

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth but some chunks remain.

Prepare the Bean Mixture

Add cooked quinoa, breadcrumbs, chopped red bell pepper, onion, minced garlic, cumin, chili powder, salt, black pepper, and chopped cilantro to the mashed beans. Mix until well combined.

Divide the mixture into 4 equal portions and shape each portion into a patty.

Form Patties

Heat olive oil in a skillet over medium heat. Cook each patty for about 4-5 minutes on each side or until golden brown.

Cook the Patties

Serve the garden patties on burger buns with your favorite toppings and condiments.

Serve

Black beans, canned

Cooked quinoa

Breadcrumbs

Red bell pepper, finely chopped

Onion, finely chopped

Garlic, minced

Cumin

Chili powder

Black pepper

Olive oil

Fresh cilantro, chopped

In a mixing bowl, combine mayonnaise and sour cream. Stir until smooth.

Mix Ingredients

Add the bleu cheese crumbles to the mixture and gently fold them in.

Add Bleu Cheese

Stir in lemon juice, garlic powder, onion powder, salt, and black pepper. Mix well.

Season the Dressing

If the dressing is too thick, stir in milk a little at a time until desired consistency is reached.

Adjust Consistency

Refrigerate the dressing for at least 30 minutes before serving to let the flavors meld.

Bleu Cheese Crumbles

Milk

In a large mixing bowl, mash the canned black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Add the cooked quinoa, oats, chopped onion, minced garlic, chili powder, cumin, salt, black pepper, and fresh cilantro to the mashed beans. Mix until all ingredients are well combined.

Gradually add the flour to the mixture, stirring until the mixture holds together without being too sticky. Adjust the flour quantity as needed.

Bind the Mixture

Divide the mixture into equal portions and shape each portion into a patty.

Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown and crispy.

Remove the patties from the skillet and serve on buns with your favorite toppings.

Canned black beans

Oats

Finely chopped onion

Minced garlic

Fresh cilantro

Flour (for binding)

In a large mixing bowl, combine ground turkey, garlic powder, onion powder, paprika, salt, black pepper, Worcestershire sauce, and chopped parsley. Mix until well combined.

In a large skillet, heat olive oil over medium heat.

Heat the Pan

Add the turkey patties to the skillet and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C).

Remove from skillet and let rest for a couple of minutes before serving on a bun or on a plate with your desired toppings.

Ground turkey

Garlic powder

Onion powder

Paprika

Worcestershire sauce

Fresh parsley, chopped

In a mixing bowl, combine the grass-fed ground beef, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.

Prepare the Patties

Divide the beef mixture into two equal portions and shape them into burger patties. Make a slight indentation in the center of each patty to prevent them from puffing up while cooking.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium-rare doneness, or until they reach your desired level of doneness.

Cook the Burgers

If using cheese, place a slice on each patty during the last minute of cooking to allow it to melt.

Add Cheese (Optional)

Toast the burger buns on the grill or in a toaster. Place the cooked patties on the bottom half of each bun, then top with lettuce, tomato, ketchup, and mustard. Place the top half of the bun on top.

Assemble the Burgers

Serve the burgers hot with your favorite side dishes.

Grass-fed ground beef

Cheese (optional)

Burger buns

Lettuce

Tomato

Ketchup

Mustard

In a large bowl, flake the canned salmon with a fork, removing any bones and skin. Add breadcrumbs, egg, green onion, dill weed, lemon juice, salt, and black pepper. Mix until well combined.

Prepare the Salmon Mixture

Divide the salmon mixture into four equal portions and shape each portion into a patty.

Heat olive oil in a skillet over medium heat. Add the salmon patties and cook for about 4-5 minutes on each side or until golden brown.

Remove the patties from the skillet and let them drain on paper towels. Serve warm on buns or as desired.

canned salmon

breadcrumbs

green onion

dill weed

lemon juice

salt

black pepper

olive oil

Start by patting the chicken breasts dry with paper towels.

Prepare the Chicken

In a mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add the chicken breasts and coat them evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

Once cooked, let the chicken rest for 5 minutes before slicing. Serve on a burger bun or as desired.

Rest and Serve

Boneless chicken breasts

Lemon juice

In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain any excess fat.

Cook the Beef

In a large salad bowl, combine the chopped lettuce, diced tomatoes, black beans, and jalapeños.

Prepare the Salad Base

Add the cooked ground beef to the salad mixture and toss gently to combine.

Add the Beef

Sprinkle tortilla chips over the top of the salad. Drizzle with nacho cheese sauce and dollop sour cream on top.

Top with Chips and Sauce

Serve immediately and enjoy your delicious Nacho Burger Salad!

Ground beef

Tortilla chips

Black beans

Jalapeños

Tomato, diced

Sour cream

Nacho cheese sauce

In a mixing bowl, combine the mayonnaise, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan cheese, salt, and black pepper.

Whisk the ingredients together until smooth and well combined.

Slowly drizzle in the olive oil while continuing to whisk until the dressing is emulsified and creamy.

Add Olive Oil

Taste the dressing and adjust the seasoning with more salt, pepper, or lemon juice if needed.

Adjust Seasoning

Transfer the dressing to a jar or airtight container. It can be served immediately, or stored in the refrigerator for up to one week.

Store or Serve

Garlic clove, minced

Dijon mustard

Parmesan cheese, grated

In a mixing bowl, combine the passionfruit puree, olive oil, honey, apple cider vinegar, minced garlic, salt, and black pepper.

Using a whisk, blend the ingredients together until well combined and smooth.

Taste the dressing and adjust the seasoning if necessary, adding more salt, pepper, or honey to achieve the desired flavor.

Transfer the dressing to a jar or bottle with a lid. It can be served immediately or stored in the refrigerator for up to a week.

Passionfruit puree

Honey

Apple cider vinegar

In a blender, combine balsamic vinegar, fresh raspberries, honey, olive oil, salt, and black pepper.

Blend the mixture on high speed until smooth and well combined.

Blend

Taste the dressing and adjust seasoning, adding more honey for sweetness or salt for flavor as desired.

Pour the dressing into a jar or a squeeze bottle for easy serving. It can be used immediately or stored in the refrigerator for up to a week.

Serve or Store

Balsamic vinegar

Fresh raspberries

In a medium bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until well combined.

Slowly drizzle in the olive oil while continuing to whisk until the dressing is emulsified and smooth.

Add salt and black pepper to taste, adjusting the seasoning as needed.

Season

Drizzle over your favorite salad and enjoy!

In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, and corn kernels. Toss gently to mix.

Add the diced red onion and avocado to the salad bowl. Toss gently to combine without mashing the avocado.

Add Vegetables

Sprinkle the shredded cheddar cheese over the top of the salad. Add the crushed tortilla chips for crunch.

Add Cheese and Chips

Serve immediately with your choice of dressing, or chill for up to 30 minutes before serving.